- 1 (3 to 4-pound) boneless beef chuck roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 carrots, 1-inch pieces
- 2 stalks celery, 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- Pat beef dry and season with 1 tablespoon kosher salt and freshly ground pepper.
- Heat oil in a large Dutch oven over medium-high heat until it shimmers. Brown meat for 1 to 2 minutes on all sides. Transfer to a platter.
- Add onions, carrots and celery and cook, stirring occasionally, until well browned, about 5 minutes. Add garlic and cook for 1 minute.
- Add tomato paste and red wine, stirring to remove any browned bits from the bottom and sides of the pot. Cook until wine has reduced by two-thirds.
- Add beef broth, bay leaf, rosemary and thyme to the pot; bring to a simmer. Nestle beef on top of the vegetables and pour any reserved juices from the platter over the beef. Cover the Dutch oven with foil then cover with lid.
- Set the wire rack to the bottom rack height position. Turn the FUNCTION dial until the indicator on the LCD screen points to the SLOW COOK function. Select ‘HI’ for 4 to 6 hours or ‘LO’ for 6 to 8 hours. Press the START/CANCEL button to activate.
- When preheating has completed, place covered Dutch oven on the wire rack and cook until meat is tender and a sharp knife easily slips in and out of the roast.
NOTE: For larger roasts (5 to 6 pounds total), follow the same steps, increasing the beef broth by one-half cup. Increase cooking time by